how to cook pinto this way?

[Freddy C]

central american rice and beans. I had lots of it in Costa Rica. I asked the woman if she put flavor in it because the taste was amazing but she said there was no flavor added. I followed my aunts "salvadoreno" way of cooking it. The rice was soft because I cooked it in water. It tasted sort of boring. The ones in costa rica were hard and had so much flavor. Do I just dump the rice in beans in the pot put it on high and stir it? I use precooked rice. It seemed like when the pinto in Costa Rica was a day old and was reaheated it had a better taste. thanks